Fenugreek is native to South Asia and Southeastern Europe but is now widely cultivated elsewhere, including North and East Africa, China, Greece and Ukraine. Fenugreek is a lesser known spice from the pea family and has many culinary uses.
The flavor of fenugreek is sweet yet bitter with a hint of maple. Fenugreek is commonly used in Indian curries and breads from South Asia and Ethiopia. Fenugreek can be used in pickling to enhance the flavor of meats and vegetables. Use caution until you become familiar with fenugreek as too much can make a dish bitter. Dry roasting these seeds will bring out an aromatic, sweet flavor.
Fenugreek Q & A
What is the herb fenugreek and what is it used for?
Fenugreek is an herb in the Fabaceae family that has been a staple in European and Indian cuisine, as well as in other parts of Asia. It is popularly used in pickles, curry powder, and spice mixtures.
How do you eat fenugreek seeds?
Eat it as a sprout as is or add it to a salad. You can dry the seeds, grind them into a powder, and sprinkle on meat to give it more flavor. Or you can grind it into a paste and add it to curry.
Can you eat raw fenugreek seeds?
Yes, you can eat fenugreek seeds raw.
Can I swallow fenugreek seeds without soaking?
Consuming a few unsoaked fenugreek seeds will not do any harm. But do remember that fenugreek seeds are soaked overnight to soak up fluids and rehydrate.
What are the benefits of soaking fenugreek seeds overnight in water?
Soaking fenugreek overnight allows the seeds to soak up water and rehydrate. This softens up the seeds so it can be consumed raw.
Flavor of Fenugreek Seeds
This seed is sweet yet bitter with a hint of maple and pairs well with cardamom, cloves, cumin, fennel, and turmeric.
Uses of Fenugreek Seeds
Add to curries, breads, and chutneys. Season vegetables and pot roasts. Dry roast seeds to bring out an aromatic, sweet flavor.
Fenugreek Seeds Recipe
For 5 T of mix: Blend 1 T charnushka seeds, fenugreek seeds, fennel seeds, cumin seeds, and mustards seeds